Inside A Restaurant Giving Goa's Diverse Culinary Landscape A Distinctly Tamil Flair

From slow-cooked mutton curries and chicken fry to flavourful vadas and vegetable poriyals, Tamil cuisine is a treasure trove of culinary delights. From notes of tamarind that add depth to a good bowl of rasam and veritable experimentation with seafood, the cuisine holds the potential to offer truly unique dining experiences. Diving deep into the flavours and influences that have made it unique, Tamil Table is a Goa restaurant that serves authentic Tamil food and unique cocktails that are inspired by the flavours of the state. 

Doubling down on the complex heritage and the regional influences of the cuisine, Tamil Table is a restaurant in Assagao, Goa that adds a taste of Tamil flavours to the region. Featuring a small but tightly curated menu that varies with season and availability of produce, Tamil Table is a restaurant that can awe and delight every type of eater. 

The boutique restaurant was founded by entrepreneur Sacha Mendes, the founder of the iconic Goan fashion store Sacha’s Shop, along with her chef-husband Kathikeyan S. Set in a Portuguese Bungalow, and decorated with life-sized bommai dolls, napkins with Madras Checks, Earthen and Vintage inspired serve ware, and a lot of other small details, Tamil Table has been meticulously designed under Sacha’s discerning eyes. While the space may be limited, the restaurant offers great options for both indoor and al-fresco dining. Karthikeyan was inspired by his roots and the flavours of the kitchens of his mother and grandmother in Pondicherry. 

The main menu includes dishes like Chicken and Prawns 65— a delightful crispy fried dish with a rice flour batter that was found at a hotel in Chennai, to Pondicherry style Tamarind Fish Curry — a tangy, sweet and umami dish that pairs well with a serving of Coconut Milk Pulao or a few Kal Dosas.

There are also several house cocktails on the menu that lean into regional flavours. This includes their Curry Leaf G&T with dry gin and curry leaf tincture, the Nannari Old Fashioned with Nannari Infused Bourbon, IPA reduction and absinthe mist, and even a Kapi Martini with coffee liquor, cold brew and chilli chocolate shavings. The founder of the restaurant wanted to create a strong, curated menu with dishes that capture the diversity and range of Tamil cuisine, while still leaving room to experiment with seasonal and regional specials. 

Leaning further into their dream of having special pop-ups and seasonal additions to the menu, they recently started a Sunday Biryani Special. With this, they have Chicken and Mutton Biryani every weekend, made in the authentic Tamil style with Seeraga Samba Rice, and served with Raita, Aubergine Curry and Sweet Tomato Chutney. Offering both Dine In and Take Away options for Lunch and Dinner, Tamil Table has become a beloved restaurant for Goa locals and travellers alike.

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